Tiny Food Party and Teeny Chicken Parmesan Crostini

By now, everyone here should know about my obsession with mini food.  I have an entire section of my blog dedicated to it!  So needless to say, I almost died of happiness when I found out my favorite food blog, Spoon Fork Bacon, was releasing a cookbook called Tiny Food Party!

The writers, Teri Lyn Fischer and Jenny Park, have created a fantastically creative book, packed with gorgeous photos, amazing menus and most importantly, food that you can make at home with supplies you probably already have.  The book is broken down into four chapters: Tiny Snack Party, Tiny Dinner Party, Tiny Dessert Party and Tiny Cocktail Party, with special themed menus already created for you!  How simple is that!?

I have to compare this book to another “mini food” book I own called Bite by Bite: 100 Stylish Little Plates You Can Make for Any Party by Peter Callahan.  While his book is beautifully written and photographed and filled with inventive ideas, most recipes require special teeny tiny bread pans, displays or other intricate tools.  The girls of Spoon Fork Bacon have truly created a book that anyone can cook from -- without stocking their kitchen with additional supplies.  Kudos to Teri Lyn and Jenny -- you have created something very special!

To show you how easy they make it, here’s a cutesie recipe for Teeny Chicken Parmesan Crostini.  So simple, I made them after working all day and within minutes had an adorable and tasty snack to munch while channel surfing.

Teeny Chicken Parmesan Crostini

makes 24 crostini

Toasts:

1 sourdough baguette, sliced into 24 (1/4-inch-thick) pieces

1/4 c. extra virgin olive oil

salt and pepper to taste

Chicken Parmesan:

8 chicken tenders, each cut into 3 pieces

1 cup all purpose flour

2 eggs, lightly beaten

1 cup Italian-Style breadcrumbs

1/4 c. extra virgin olive oil

salt and pepper, to taste

4 slices provolone cheese, each cut into 6 pieces

1 1/4 c. marinara, homemade or store bought

1. Preheat oven to 375.  Brush baguette slices with oil and place on a nonstick sheet pan.  Season with salt and pepper.
2. Bake bread slices for 15 minutes or until golden brown.  Keep the oven on.
3. Place flour in a shallow dish, eggs in a second shallow dish, and bread crumbs in a third shallow dish.  Dredge chicken in flour, then in eggs and then in bread crumbs.  Warm oil in a skillet over medium-high heat.  Saute chicken for 4 to 5 minutes on each side.  Season with salt and pepper.  Place chicken on a sheet pan and top each piece with a small slice of provolone.  Bake for about 5 minutes, or until cheese melts.  Spread about 1 tbsp marinara on each toast and top with a piece of chicken.  Top crostini with extra marinara and serve warm